French Dip Sandwiches


4 lbs boneless beef pot roast/chuck roast

6 cloves garlic minced

5 tsps beef bouillon granules

1/2 cup cider vinegar

8 buns buttered & toasted

2 cups beef bouillon


Rub garlic into beef and sprinkle with beef granules. Spray crockpot with Pam. Place beef in crockpot and pour vinegar over. Cover and cook on low 8-10 hours. Remove meat from crock, cool and refrigerate till cold. Refrigerate juices and remove fat when cold. Remove fat from roast, and slice thinly across grain.
Reheat sliced meat with reserved juice when ready to serve.